Whew boy, I just sat down and looked at my calendar for the next few weeks and I’m already exhausted (and broke). People who think the holidays are bad don’t have back-to-back birthdays in January and February! Here’s a quick rundown:

January 28: I’m hosting a 40th birthday for a good friend at my house.

February 3: It’s daddy-daughter dance time and since we’re super helicopter-y A-type personalities who let our kids run the show, they want to eat with all their friends. Normally the dads and kids go to a restaurant for dinner and my husband spends two hours looking at his watch and sweating because they’re already late for the dance and oh my goodness these people eat so slow, so this year I said I’d host 15 daddy-daughter couples for dinner before the dance.

(BTW, the morning after I said I’d do it I woke up thinking WTF was I thinking? but it was too late.)

That weekend is also the Super Bowl and my mother-in-law’s birthday.

Then I leave for 6 days to the frigid north (Wisconsin).

I get back and 5 days later am throwing Jordan a traditional (read: over the top) 12th birthday. (My advice to those of you with littles: do the very minimum when they’re 4 and 5 for birthdays, then they won’t expect much later on, lol.)

Then her actual birthday.

Then my mom’s birthday celebration.

And then I’m going to drink all the wine and sleep for 4 days.

Pretty much what I’m saying is twofold: one, families need to stop procreating all in the same month.

Secondly, I have lots of reasons to make CELEBRATION pudding cookies over the next few weeks.

This is my absolute favorite pudding cookie recipe that I’ve turned into something that’s exploded birthday party all over the place. Although, these aren’t just good for birthday parties. They’re always the first cookies to disappear at any party. The kids love them…and so do the adults.

If you’ve never made pudding cookies, you’re missing out. Adding the pudding mix keeps them soft for days, not that they last that long. Plus, I use 100% brown sugar in these. I love a good brown sugar cookie way more than one with tons of granulated. The molasses in the brown sugar also helps keep the cookies soft. In other words, these cookies are soft to the EXTREME! Plus, sprinkles and candy!

I always get asked from international readers what to use if they don’t have pudding mix. (Jell-O needs to get their act together and start selling pudding in Europe!) If you don’t have it, try adding 1 tablespoon of cornstarch to the recipe. It won’t be the same, but it’ll work.

For Christmas and 4th of July, switch up the celebration cookies! They would be super fun with pink and red for Valentine’s Day, or if you’re making them for the Super Bowl…maybe use the team colors! I know you can buy specific color candies at party and craft stores. I can’t decide, so depending on the playoff outcome…I’d probably go with yellow and green or yellow and black… 🙂

Instructions

Note: This dough requires chilling.

Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.

Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.

Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.